After a lot of experimenting, this is what I have found works the best for me. If you have a better way, PLEASE let me know.

I listed the ingredients to make a small batch of nut butter, but you can certainly double or triple the recipe if you wish. However, I would recommend sticking to just one cup of nuts in the blender at a time to avoid overheating. If you are planning to make this recipe often, you can soak and dehydrate all the nuts at once, and just keep the extras in a sealed container until you need them.

I find that I prefer the texture of the nut butter with the coconut oil added, but the recipe still works without it.

PLEASE NOTE: I have listed this recipe in the Kids category, but babies and some young toddlers (such as those with a family history of nut allergies) should not eat any nut products. Please consult your pediatrician before serving nut butter to your child.

These are tasty snacks modeled after a raw treat I picked up at our local co-op. A great idea for using up the rest of your sunflower pate after making raw lasagna.

These spicy, crunchy chips were dreamed up during a fit of chip cravings you wouldn’t believe!

Tasty and refreshing, with a bit of a kick.

Tart, chewy lemon macaroons. I’d recommend at least doubling this recipe, as the cookies are addictive and go quite fast!